Fettucine Florentine
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pkg (500 g) Whole Wheat Fettucine1 tbsp Olive Oil4 cups Baby Spinach (fresh)1 1/2 cups Non-Fat Evaporated Milk1 egg (slightly beaten)1 cup Grated Parmesan Cheese salt and pepper to taste
Cook the pasta in a larege pot of boiling water according to package directions and drain.
Heat oil in a large, deep skillet set over medium-low heat. Add cooked pasta to the skillet. Stir in spinach, cook, stirring for 3 minutes or until spinach is wilted. Whisk the evaporated milk with the egg and the Parmesan; add mixture to the skillet. Cook, stirring constantly, for 5 minutes or until pasta is coated and sauce is heated through. Season to taste with salt and pepper.
Serves 6. Goes great with grilled chicken breast (not included in calculations).
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETSUNSHINE72.
Heat oil in a large, deep skillet set over medium-low heat. Add cooked pasta to the skillet. Stir in spinach, cook, stirring for 3 minutes or until spinach is wilted. Whisk the evaporated milk with the egg and the Parmesan; add mixture to the skillet. Cook, stirring constantly, for 5 minutes or until pasta is coated and sauce is heated through. Season to taste with salt and pepper.
Serves 6. Goes great with grilled chicken breast (not included in calculations).
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETSUNSHINE72.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 8.9 g
- Cholesterol: 46.9 mg
- Sodium: 409.1 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 4.4 g
- Protein: 13.2 g
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